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Everything posted by Heuer

  1. Also make sure the batter is ice cold - leave in fridge overnight - and pour immediately. Some people add an ice cube to the mix to get the right temp.
  2. As the OP, in my experience the deflectors reach a high temperature, enough to vaporise any meat juices and add to the flavour profile. This is the equivalent of the 'flavoriser' bars on the Weber or putting a sturdy drip tray under the rotisserie. The correct layout for a rotisserie would vertical with the flame on the side (as used for Gyros) or the Victorian roasting spit jack with the fire on the side. The goal is self basting not soot and burnt grease flavouring. In the case of the Victorian clockwork jack spit, it was designed to allow the collection of the valuable meat drippings whilst still using radiant heat and self-basting. The Joetisserie is a compromise and although you can stack the coals to one side there is insufficient room, in the Classic at least, to get a 'clean' cook as the drip tray will invariably be in contact with the flames. I have done many rotisserie cooks using both methods and IMHO the deflector provides a better and more flavoursome cook. From your comments John you do not seem to have done so - maybe you should give it a try and report back and share your experiences?
  3. Don't use oil for the Yorkshire's, always a knob of beef dripping!
  4. Ahh - I have the FB 300 which, like the FB500, has the separate control unit and the fan does not require any protection.
  5. I use an inverted 2 pint plastic jug over my Flameboss. You can still read the temps, it keeps everything dry and it is pretty much wind proof because of the shape. Easy to pop it on and remove plus it can be used for its original purpose any time you need it.
  6. Agreed but the Jotisserie is compromised by the fixed (and probably too close) proximity to the fire. As you can see from my chicken the skin is crisp but the meat is cooked through. The Jotisserie is being used to baste the meat all round which you do not get with cooking on the grates. There is also radiant heat from the deflectors but it is moderated, hence no flare ups. The ideal distance between meat and flame would be 18"+ but the KJ design does not allow it. If you want to cook over open coals you need to reduce the temperature significantly.
  7. I always use the deflector plates with the Jotisserie as the results are, IMHO, better than over direct coals. There is no need for the food too 'see' the fire as it is temperature that cooks the meat: You can add a drip pan under the meat if you want to catch the juices. No flare ups (the above chicken was cooked at 180C/350F with no flare ups from start to finish). I do the same for roast beef, lamb or pork although if you want good crackling you are probably best to not use a rotisserie. This is our method of getting good crackling : 1. Loin of park off the bone with skin cross-hatch scored 2. Leave in fridge uncovered for 24 – 36 hours to dry out the skin 3. Remove from fridge, rub with plenty of table salt; 4. Put straight into 240C/450F KJ for 20 mins (this time is not part of the cooking time) - crackling time! 5. Remove and allow BBQ to cool to 180C/350F and cook for 30 mins a pound or until internal temp is 65C 6. Once out of oven do not cover. Cut off crackling to separate plate and serve The high temp initial cook will just crisp the skin with not enough time for fat to render and drip
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